Message From The Author

Dorien Kelly

Genre: General Contemporary Romance, Contemporary Romance

View Dorien Kelly's Profile | Visit Dorien Kelly's Website

Author's Message



Just in time for St. Patrick's Day, Dorien Kelly is releasing Hot Nights
in Ballymuir
(Pocket Books), her second book set in an Irish village of her own invention. "I created Ballymuir because Ireland is changing so quickly," she says, adding that even though she visits Ireland as often as possible, "I can't keep pace with the growth of a real town, such as Dingle, County Kerry—one of my favorite places on earth. Ballymuir is growing too, but I can visit it in my mind every day."

In preparation for Hot Nights, in which the heroine is a chef, Kelly attended a "cooking camp" at a gourmet restaurant. "You'll find lots of foodie talk but no actual recipes in the book," she says. On her website, however, Kelly has included Irish recipes from chef Darina Allen of the famed Ballymaloe Cookery School in County Cork.

Kelly says one of her favorite food memories of Ireland is nibbling on scones "warm from my friend Mary's oven, while we catch up on what our families have been doing." In that spirit, here's the recipe for:

Dorien Kelly's Delicious Scones

2 c. flour
1/4 tsp. baking soda
a pinch of salt
4 tbs. butter
approx. 1 cup

2 to 3 tbs. raisins or craisins

(optional, but very tasty)
1 tbs. sugar (optional)
egg wash and sugar for tops (optional)

Preheat oven to 400 degrees. Sift the flour, salt and baking soda into a large bowl. Using your fingertips, pinch the butter into the mixture until it's nearly the texture of coarse bread crumbs. If using raisins, add now. Add just enough buttermilk (plus sugar, if using) to make a soft dough. Gently roll dough on a floured surface until approximately 1 inch thick. Cut with a round cutter; if you don't have one, use a knife and cut into approximately 2-inch-wide diamonds. Apply egg wash and sugar, if you wish. Bake for approximately 15 minutes until browned.

Read Book Review ›